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Monday, February 14, 2011

Lemon Sour Cream Tart

From the kitchen of One Perfect Bite...I have a collection of recipes that are used primarily for cooking when we are away from home, but staying in accommodations that have kitchens. I learned a longtime ago that the presence of restaurants guarantees only that one will not starve, certainly not that one will dine or even eat well. It's sometimes really nice to have the option of eating in. From a vacationing cook's perspective, however, this works only when the recipes are quick and easy to make and can be assembled with minimal or substandard equipment. No one, escaping daily tedium, wants to spend hours in the kitchen, so, easy on, easy off food becomes de rigueur. Today's tart is a case in point. It is good enough to serve to guests at home, but a bit of deconstruction makes it possible to have this lovely treat wherever you travel. The crust is as negotiable as your standards. It need not be homemade and a really good commercial crust or puff pastry will work just fine. This tart is really a lemon pie that has lost its meringue. With the meringue gone, the tart can be made in a saucepan with a wooden spoon and simply chilled until it can be cut. Whipped cream or a whipped topping is usually served with this, but, when fresh berries are available I prefer to use them. A quick look at the recipe will convince you how easy this is to do. This, by the way, ia a wonderful recipe for new cooks to try. I can assure you it's delicious. Here's the recipe.

Oh man, I am loving all your lemon & line pies. My mouth is watering just by looking at it! So, is this the pie you made for Bob for the celebration? :o) Happy Valentine's Day to you & BOb. Hope you're both enjoying the day.Cheers, Kristy

It looks like a quite easy to make tart and looks delicious. I love lemon desserts, so I will make it when next time I will have friends around. It it too tempting to have it on my own, I could end up eating all of it. ;)

I've found that, when in a remote and restful location, restaurants are few and far between. There is something comforting about a kitchen and food on hand for relaxed and delicious meals. I'm happy to have this luscious lemon pie to put into my "home away from home" recipe file.

Okay, well, see, "the presence of restaurants guarantees only that one will not starve, certainly not that one will dine or even eat well," is a fantastic point! A tidbit of brilliance, if you will.

And I guess that would make the pie a slice of brilliance? I almost didn't write that pun, simply because it's a rather easy and cheap one, but then I wrote out all this explaining that and didn't want to delete all that hard work, you know? Also, my word verification is ovello - and it got me thinking of Othello. And, consequently Iago, and how you never see first names that are 75 percent vowels.

My parents are coming for a visit the weekend of my kids' b-day party and I was trying to think of something to make for my Dad. He just celebrated his 60th birthday, but since both my son and husband are in school now, it's so much harder to get away--they live about 3 hrs from us. My Dad loves lemon, so I think this would be perfect!

I love the idea of having a list of "travel recipes"! I haven't ever done that!When we do road trips - I do take my Thermomix as it will make an entire meal in 30 minutes plugged into a parking lot plug in. Even in the winter if we go to the mountains. I love that. Hot homemade soup in 10 minutes.I will definitely be making a travel recipe list. This lemon tart/pie looks lush! I am sending the link to my mom. Vanja loves lemonade, but hates lemon food. Mom and Dad go crazy over it. She will love this.:)Valerie(and maybe make it when I visit)

having lived in a hotel for about 1 month, I know exactly what you mean- and a kitchenette is a must under those circumstances!- your lemon tart looks delightful, no matter what the crust is- my focus was all at the yellow part!

Beautiful capture of a beautiful recipe! Please send me a slice in the mail! May I keep this recipe for future use? If I don't die of shear joy from eating this tart may I post this recipe on my blog in the distant future? I would of course hyperlink the recipe to your blog,

I made this tart for one of my online cooking challenges and it was a huge success with all that tried it. Thanks for another wonderful recipe. I posted about the tart and shared some linky love. Hope that you'll check out my post: Ponderosa Lemon & Sour Cream Tart on Cook Lisa Cook.

Hey, I've made this tart today and it came out really nice. It was really easy and satisfying. I've tried every lemon tart there is, I personally prefer the one with condensed milk (key lime pie), but this was a great change.

I love lemon pie this sounds great BUT what do I do with the leftover egg whites? I believe that all recipes that call for just the yoke should also post a recipe using the whites....one more interesting than to use them in your next batch of scrambled eggs

I love lemon pie this sounds great BUT what do I do with the leftover egg whites? I believe that all recipes that call for just the yoke should also post a recipe using the whites....one more interesting than to use them in your next batch of scrambled eggs

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